Smashed parsnips with mascarpone cheese.
Smashed Parsnips with Mascarpone Cheese
It seems as though I’ve finally found a way to use mascarpone cheese that Jim and I both agree was rather tasty. Neither of us had ever even eaten a parsnip before, but I found a recipe on the Food Network that got amazing reviews, so I wanted to try it out. Plus, parsnips are loaded with vitamin C, folate, and potassium; and they’re a good fiber source too. With all the baking I do, we both figure we ought to throw some more vegetables into the mix. Now granted, adding the butter and cheese may defeat the purpose there, but still. The parsnips were on the plate. One side note, however – the kids didn’t like this at all. Don’t let that deter you though, because my kids are not exactly good eaters.
I’m thinking this is more of a special dinner sort of side dish. It was very good – sweet and rich. The carmelized onions really come through and taste great. Jim thought it’d be a perfect addition to Thanksgiving dinner and I was leaning towards Easter. I think the fresh parsley in there gives it a touch of Spring. But really, this would compliment any nice meal and it’s quick and easy to make.
Recipe: Smashed Parsnips with Mascarpone Cheese
(courtesy of Aaron McCargo, Jr. from Food Network)
1 pound parsnips, peeled and cut into 1-inch pieces
2 tablespoons butter
3 tablespoons sugar
1/2 onion, diced
1/2 cup mascarpone cheese
1/4 cup freshly chopped parsley leaves
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Bring a large pot of water to a boil and add the parsnips. Cook until the parsnips are tender, about 10 minutes. Drain.
Heat a pot over medium-high heat and add the butter and sugar. Allow to melt together. Add onions and saute until caramelized, 6 minutes.
Add parsnips to pot. Turn heat off and add the mascarpone. Stir together and mash, adding parsley, salt and pepper.
Yields 4-6 servings.